Peach Chutney

This 30-minute easy to make, deliciously sweet, sour, and spicy peach chutney goes wonderfully well with all types of snacks.

Recipe Source Link:https://www.mygingergarlickitchen.com/peach-chutney/

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RECIPE INGREDIENTS

» For Peach Chutney //

• 1 medium-sized yellow onion, chopped
• 1 star anise
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon red chili powder (you can also use cayenne pepper)
• 1 teaspoon salt, or to taste
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 bay leaves
• 2 cinnamon sticks (1 inch each)
• 2 tablespoons mild red chili, chopped & seeds removed
• 3 tablespoons vegetable oil
• 7-8 cloves
• 7-8 peppercorns
• 8 Peaches or 580 grams
• Boiling hot water

RECIPE INSTRUCTIONS

» How To Make Coarse Spice Powder For Peach Chutney //

1. Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds.
2. Toast spices for a few minutes or until they are fragrant.
3. Once done, transfer toasted spices to a mortar and crush them coarsely with the help of a pestle. Keep it aside.

» How To Make Peach Chutney //

1. Add the peaches to a large bowl. Fill the bowl with the boiling water and set aside for 2 minutes.
2. Then transfer them to the ice water with a slotted spoon.
3. Once the peaches are cool enough to handle, pinch off and discard the skins.
4. Next, remove the pit and then chop them into small pieces.
5. Heat 3 tablespoons oil in a pan on medium heat.
6. Add, bay leaves, star anise, and cinnamon sticks to the pan.
7. Sauté for a few seconds and add chopped onions, chopped chilies, chopped ginger, and chopped garlic.
8. Stir well to combine and sauté for 2 minutes on medium heat.
9. Now add the chopped peaches into the pan and give them a good mix.
10. Add crushed spice powder, salt, brown sugar, apple cider vinegar, and mix well.
11. Cook for about 1 minute and add red chili powder to the pan. Mix well to combine.
12. Cover the pan, and cook for 8-10 minutes over medium-low heat or until peaches are soft and translucent.
13. Mash them with a potato masher, and simmer for additional 2 minutes until thick and jammy.
14. Do not cook chutney until it is very thick, this is because the chutney will thicken as it cools down. Now, turn off the heat, and remove the pan from heat. Let it cool completely at room temperature before storing in a jar.

» How To Store Peach Chutney //

1. To store, ladle the chutney into a sterilized jar. Tap the jar lightly on a flat surface to release any air bubbles. Seal the jar with the lid. Store the chutney jar in the refrigerator. It stays fresh up to 2 months in the refrigerator.

RECIPE NOTES

1. The cooking time may vary depending upon the peaches. The peaches I used were ripe but not too soft, so it took me about 12 minutes to get them perfectly cooked. Yours might take a few minutes more or less.
2. This chutney stays fresh up to 2 months in the refrigerator.
3. If you want, you can remove the bay leaves, star anise and cinnamon sticks before storing the chutney.
4. Depending upon the taste of your peaches, you can adjust the taste of this chutney by adjusting the flavor levels of this chutney.
5. If your peaches are too sweet, then feel free to reduce the amount of sweetener.
6. Omit the blanching steps when using overripe peaches. Because the skin will come off easily without blanching.
7. To get more rich and caramelized flavors, I used vegetable oil in this recipe. If you dont want to use any oil, then sauté onion, ginger, and garlic without oil. And then dump-in all the ingredients.
8. Apple Cider Vinegar (ACV) tastes best here, but if you dont have ACV handy, then you can swap it with white vinegar, lemon, or lime juice. The amount of other acidic agents depends on the sweetness of your peaches. So start with 2 tablespoons of white vinegar or lemon/lime juice, and then slowly increase the amount until you get the desired taste.
9. Red chili powder is optional here. If you think chutney is too spicy for you then omit to add any red chili powder.
10. I have used red mild chilies in this recipe. If you dont want to use chilies, then you can simply avoid it. Or you can use chopped jalapeno or serrano peppers.
11. Use habanero chili to make Peach habanero chutney recipe.
12. Red chili powder can also be replaced with some crushed red pepper flakes or cayenne pepper.
13. You can also add some raisins, and sliced ginger to this peach chutney.
14. Use dates to make peach date chutney.
15. Add some basil leaves at the end, to make peach basil chutney.
16. If you dont want to roast and crush spices, then you can substitute roasted crushed spice with 2 tablespoons of allspice.